. I have given both the Instant Pot instructions as well as the stovetop version. This is a real crowd-pleaser. I should have added some chopped Italian Parsley to serve. data-pin-do=)
Instant Pot Olive Garden Pasta e Fagioli
January 20, 2020
“Pasta e Fagioli” translates to “pasta and beans” in Italian. This recipe is outstanding. I have to admit I have never even been to an Olive Garden and hope I never do (sorry! I know it sounds snooty, but I just can't go there). I have given both the Instant Pot instructions as well as the stovetop version. This is a real crowd-pleaser. I should have added some chopped Italian Parsley to serve.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Ingredients
1 pound mild or spicy or Italian sausage
3 small carrots, peeled and sliced into coins
2 stalks celery, thinly sliced
3 cloves garlic, minced or put through a garlic press
4 cups low sodium chicken broth
1 (16-ounce) can tomato sauce (Hunt's recommended)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red kidney beans, drained and rinsed
Directions
Instant Pot Instructions
1Select Sauté and adjust to the "high" setting. Add oil to the insert pot. Heat until "hot" appears on the display. Add the sausage. Cook, breaking up with a wood spoon, until no pink remains.
2Add onions, carrots, celery, and garlic. Cook for three minutes, stirring frequently. Add ½ cup chicken broth. Scrape bottom with a wooden spoon to remove any stuck-on bits. This is important. Cooked on food can cause the "burn" message to appear.
3Add remaining chicken broth, tomato sauce, diced tomatoes, kidney beans, Great Northern beans, basil, pasta, basil, oregano, and red pepper flakes. Stir to combine.
4Close and lock the lid. Set the valve to sealing. Press Cancel. Select manual (High pressure). Set the time to 3 minutes. When the cooking time completes, allow the pressure to release for 10 minutes. After 10 minutes, carefully turn vent to release remaining pressure. Remove lid. Stir soup. Adjust salt and pepper to taste. Serve.
Stovetop Instructions
1On medium heat, preheat a large pot or dutch oven with oil. Add sausage and let it brown (3 - 5 minutes). As its cooking, be sure to break it apart into small pieces.
2Remove cooked sausage from the pot. Drain off the excess fat and set aside.
3In the same pot, add onions, carrots, celery and garlic. Sauté until the vegetables are softened (about 4 minutes).
4Add canned diced tomatoes, tomato sauce, spices and beef back to the cooking vegetables in the pot. Stir to combine together.
5Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
6Add pasta, salt and pepper and let it cook for another 10 minutes.
Jeanne
January 21, 2020
This is unbelievably good….a “must fix!”